Vitamin E (γ-Tocopherols) Content of Foods (281 - 290)

0.3 mg

(per 60 g edible portion)
Yokan (neri-yokan)
0.4 mg

(per 80 g edible portion)
Dorayaki
0.2 mg

(per 48 g edible portion)
Aniri-namayatsuhashi
0.3 mg

(per 68 g edible portion)
Pidan
0.3 mg

(per 63 g edible portion)
Silky fowl's egg (whole, raw)
0.1 mg

(per 40 g edible portion)
Sudachi (peel, raw)
0.3 mg

(per 60 g edible portion)
Turfed stone leek (leaves, raw)
0.1 mg

(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
0.3 mg

(per 50 g edible portion)
Black gram sprout (boiled)
0.7 mg

(per 290 g edible portion)
Broccoli (inflorescence, raw)

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